I'm a 20-something foodie with a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun! I love my dog, I love my life and I love that you stopped by my blog so that I can share all that and more with you! Cheers!

Ok so I have a serious obsession with anything breaded. Breaded cheese. Breaded chicken. Breaded onion rings. Mmm it just makes everything taste that much better. So why not zucchini??

One of my favorite things to order when watching football games out at the bar is fried zucchini sticks…aaaaand they’re literally like 6194639101795730 calories. Don’t worry, I counted. So I wanted to make a healthier version without all the butter and oil that is required when deep fat frying these babies. Baked is the way to go people! I added a hint of parmesan to the Italian breadcrumbs and these tasted absolutely amazing. Oh and of course, the perfect appetizer for game day!

And at only 2 points for 4 zucchini sticks PLUS some marinara sauce for dipping, you definitely get to indulge! I don’t know about you, but I’ll take these over the fattening fried stuff any day.

Plus it leaves more room for cocktails.

Priorities.

Baked Zucchini Sticks

Yield: 4 servings

Ingredients

3 Tbsp Italian bread crumbs

2 Tbsp grated parmesan cheese

1 egg white

1 tsp. fat-free milk

2 large zucchini, cut lengthwise and in half (about 16 sticks)

1/3 cup pasta sauce, warmed

Nonstick cooking spray

Instructions

Preheat oven to 400 degrees F.

Spray baking sheet with cooking spray and set aside. Combine bread crumbs and parmesan cheese in a shallow dish. Combine egg white and milk in another dish and beat with a fork until well blended.

Dip each zucchini stick first into the crumb mixture, then into the egg white mixture, allowing excess to drip back into the dish. Roll again in the crumb mixture to coat. Place zucchini sticks on prepared baking sheet; spray with cooking spray.

Bake 15 to 18 minutes or until golden brown. Serve with pasta sauce and enjoy!

Oohh, these look amazing!! Btw–my mom is a Weight Watchers person too (I’m assuming that’s what all the points values are for!) and I sent her your blog link. Pretty sure she will be spending a lot of time here in the future

I will totally be trying this. Probably not this weekend, but when I have a ton of zucchini in my fridge this summer I’ll be making these. I can’t believe I’ve never tried them before, they look awesome!

Kelly, these look fabulous. I love zucchini sticks. My grandmother always made these for us. They are so good. I have to try making them again. I made a raw dehydrated version over the summer, they were good, but these look heavenly.

Zucchini plus breading equals a match made in heaven! Yay, this recipe rocks my socks. I’ve tried breaded zucchini sticks before but I’m pretty sure they were fried. That made them really soggy. I love the idea of baking them. I think this is another winner in my book. Thanks for the great recipe

Hi! I love your blog! You have some great ideas. I’m wondering if you have any ideas for making the zucchini sticks vegan. The egg whites have substitutions, but the only one I know is mixing warm water with flax seeds, and I’ve only done that when I make my veggie burgers. Any suggestions would be awesome! Thanks!

I am a new reader of your blog, and just wanted to say LOVE your healthy, low-calorie cooking. I’ve been eating similar food ever since I was 20, in my first apartment (where I could cook what I wished!) Anyhow, I’m 60 now, and pleased to say I’ve weighed the same ALL of my life (with variation of couple pounds).

Do you always use egg white to batter? For some reason I can never get it to work when I’m baking mets or veggies, so I normally trade it out for lowfat buttermilk. Wonder if these would be good that way!

Totally agree with you on the breaded thing! Also on the bakes zucchini, it’s addicting. I started making fried zucchini coins and even though they taste amazing we have to keep it healthy. Love your marinara dipping sauce.

I had trouble with the bread crumb mixture sticking as well. I kept rolling it, hoping it would stick, but it wouldn’t. In fact, some came off. I just crushed the bread crumbs against the zucchini with my fingers in the end, but it ended up coming off after I cooked it. Whoops.
O_O

Well, thanks to you, Kelly, I will no longer to fry our zucchini sticks in oil. I followed this recipe this evening, and my husband has not stopped raving about them! Thank you for sharing, and I will now be making them following your recipe. They were delicious, and the calories we’re saving… WOW!

Oh, forgot to mention… afer I breaded the sticks, I placed them on my non-stick backing pan (no need for cooking spray), and allowed them to just sit on the counter for a while to dry out a bit, which I think made them even crispier! Yum!